You’ve tried pizza dough recipes before. Some were too sticky. Some tasted like cardboard.
Some required a PhD in baking science. This one? It’s stupidly simple, foolproof, and makes a crust so good you’ll question why you ever ordered delivery.
No fancy equipment, no waiting 72 hours for fermentation—just crispy, chewy, Instagram-worthy pizza dough. Ready to never fail at pizza again?
Why This Recipe Slaps
Most pizza dough recipes either demand patience (looking at you, 48-hour ferment) or sacrifice flavor for speed. This one strikes the perfect balance: easy, fast, and delicious.
The secret? A tiny bit of sugar for browning and a hydration level that gives you a crispy exterior with a chewy interior. Plus, it’s versatile—works for thin crust, thick crust, or even cheesy breadsticks.
Ingredients You’ll Need
Grab these pantry staples (yes, that’s all):
- 500g (3 ¾ cups) all-purpose flour (bread flour works too for extra chew)
- 7g (2 ¼ tsp) instant yeast (or active dry yeast, but instant’s easier)
- 10g (2 tsp) salt (don’t skip this—flavor lives here)
- 5g (1 tsp) sugar (helps with browning, not sweetness)
- 300ml (1 ¼ cups) warm water (not hot, unless you enjoy killing yeast)
- 30ml (2 tbsp) olive oil (for flavor and elasticity)
Step-by-Step Instructions (No Mysteries Here)
- Mix dry ingredients: Whisk flour, yeast, salt, and sugar in a large bowl.
No, you can’t just dump everything at once. Science matters.
- Add wet ingredients: Pour in warm water and olive oil. Stir with a wooden spoon until it looks like a shaggy mess.
Perfect.
- Knead: Dust a surface with flour and knead for 8–10 minutes until smooth. If it sticks, add a tiny bit more flour—but don’t overdo it. You want it slightly tacky.
- First rise: Place dough in a greased bowl, cover with a towel, and let it rise for 1–2 hours until doubled. (Pro tip: If you’re impatient, use a warm spot like near the oven.)
- Shape: Punch down the dough, divide if needed, and roll/stretch into your desired pizza shape.
No rolling pin? Use your hands—rustic is trendy.
- Top and bake: Add sauce, cheese, and toppings. Bake at 475°F (245°C) for 12–15 minutes until golden.
Yes, it’s that simple.
How to Store Your Dough (Because Leftovers Happen)
Fridge: Wrap dough tightly in plastic and refrigerate for up to 3 days. Punch it down if it over-rises. Freezer: Divide into portions, wrap in plastic, and freeze for up to 3 months. Thaw in the fridge overnight before using. Room temp: If using within a few hours, just cover it with a damp towel.
But really, who waits that long?
Why This Recipe Wins
You get restaurant-quality dough without a wood-fired oven. It’s customizable (add herbs or garlic powder if you’re fancy), budget-friendly, and faster than delivery. Plus, kneading is a legit stress reliever.
Ever punched dough after a bad day? Therapeutic.
Common Mistakes (Don’t Be That Person)
- Over-flouring: Sticky dough is normal. Adding too much flour turns it into a dry cracker.
Resist.
- Killing the yeast: Hot water = dead yeast. Warm means wrist-temperature, not lava.
- Rushing the rise: Let the dough double. No, 20 minutes doesn’t count.
- Overloading toppings: Less is more.
A soggy pizza is a sad pizza.
Alternatives for the Adventurous
- Whole wheat: Swap 50% of the flour for whole wheat. Tastes healthier, but let’s be real—it’s still pizza.
- Sourdough: Replace yeast with 200g active sourdough starter and adjust water/flour as needed. For the overachievers.
- Gluten-free: Use a 1:1 GF flour blend and add 1 tsp xanthan gum.
Texture won’t be the same, but it’s pizza-ish.
FAQs (Because Someone Always Asks)
Can I use active dry yeast instead of instant?
Yes, but dissolve it in warm water with the sugar first. Let it sit for 5–10 minutes until frothy. Instant yeast is lazy-mode approved.
Why isn’t my dough rising?
Either your yeast is dead (RIP), the water was too hot, or your kitchen’s too cold.
Try again with a thermometer and patience.
Can I make this without kneading?
Technically, yes—mix and let it rise for 3+ hours. But the texture won’t be as chewy. Kneading is worth it, IMO.
How thin should I roll the dough?
Depends on your vibe.
Thin crust? ¼-inch thick. Thick crust? ½-inch. Just don’t tear it—unless you enjoy cheese explosions.
Can I bake this on a regular baking sheet?
Absolutely.
Use parchment paper or grease the sheet well. For extra crispiness, preheat the sheet in the oven first.
Final Thoughts
This pizza dough recipe is the culinary equivalent of a trusty pair of jeans—reliable, adaptable, and always a good idea. Whether you’re a kitchen newbie or a seasoned cook, it’s the easiest way to impress yourself (and others).
Now go forth, make pizza, and never settle for mediocre crust again. You’re welcome.